(Kath, here's another ricotta dish to torture your kids with!)
Friday night we fed the missionaries from our church. We always try to feed the missionaries when we can because we feel blessed that so many sweet people fed us while we were on our missions. Plus, the kids love it when the missionaries come over! My kids, the social butterflies that they are (yeah, they didn't get it from us or their grandparents or anyone they are related to for that matter). It was a super yummy meal, if I do say so myself.
Sausage, Spinach, and Cheese Stuffed Shells
From Redbook Magazine
1 package(s) (12-ounce) jumbo pasta shells (about 36 shells)
2 tablespoon(s) olive oil
1/2 cup(s) finely chopped onion
3/4 pound(s) bulk sweet Italian sausage
2 clove(s) garlic, minced
1 large egg
1 container(s) (15-ounce) whole or part-skim ricotta cheese
1 box(es) (9-ounce) frozen chopped spinach, thawed, squeezed dry
3/4 cup(s) grated Parmesan cheese
4 ounce(s) fresh mozzarella, grated
1/2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
1 jar(s) (32-ounce) tomato sauce with basil
1.Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain in a colander; rinse under cold water to stop the cooking. Drain shells on paper towels.
2.Heat oil in a large skillet on medium-high heat; add onion and cook until softened, about 5 minutes. Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat.
3.Beat egg lightly in a large bowl; stir in ricotta, spinach, 1/2 cup of the Parmesan cheese, mozzarella, salt, pepper, and the cooled sausage mixture until blended. Fill pasta shells with mixture.
4.Heat oven to 350 degrees F. Spread 1 cup of the tomato sauce over the bottom of a 3-quart baking dish. Arrange stuffed shells in dish. Spread remaining tomato sauce over pasta shells. Cover dish with foil; bake for 30 minutes, until hot and bubbling. Remove foil; sprinkle with remaining Parmesan cheese. Bake uncovered for 10 minutes longer.
Olive Garden Salad Dressing and Salad Mix
Olive Garden Salad Dressing
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.
Olive Garden Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.
Find Soft Italian Breadsticks here.
Mom's Texas Sheet Cake
2 cups sugar
2 cups flour
½ tsp salt
2 sticks margarine
1 cup water
4 tbsp. cocoa
½ cup sour cream
1 tsp baking soda
2 eggs
Mix sugar, flour and salt in a bowl. In heavy pan, bring butter, water and cocoa to a boil. Take cocoa mix from heat as soon as it boils and add immediately to dry ingredients. Add sour cream, eggs and baking soda; mix well after each. Batter will be thin. Bake in jelly roll pan at 375 degrees for 20-25 min. Prepare frosting while cake is baking. Frost as soon as cake is removed from oven.
Butter Nut Frosting
1 cup nuts (optional)
2 sticks margarine
1 box powdered sugar
6 tbsp. sweetened condensed milk
4 tbsp. cocoa
Boil milk, butter and cocoa in heavy pan until bubbly. Stir in sugar and 1 tsp. vanilla. Add nuts. Spread over hot cake.
RICOTTA!!!!!!!!!!!!!!!!!
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